PAN Olsztyn

proposal of a concept of new indicators of food quality based on opioid activity of milk products and the degree of glycation of potato and leguminous proteins;

confirmation of the hypothesis about the susceptibility of Gram-negative bacteria to plant protein hydrolysates in respect of protein extracts. This fact confirms the opinion that protein hydrolysates of food proteins affect the balance of microflora ecosystem in the gastrointestinal tract of humans;

proving that glucose inhibits the hydrolysis of whey proteins by trypsin;

proving that non-enzymatic glycosylation of food proteins changes their allergenicity;

thermostability and high similarity between epitopes in protein antigenes of  selected legumes have been revealed in the analysis of immunogenic properties of legume proteins;

it has been found that there are the possibilities of reducing immunogenic and allergenic properties of milk proteins (down to 99.9%) in the selected physico-chemical and biotechnological processes ( such as fermentation), which can have application aspect during hypoantygenic and hypoallergenic food formulas production;

studies on immunomodulative effects of foods have shown beneficial effect of probiotics on immune system, particularly on its elements participating in humoral response (positive changes in immunoglobulins: IgA, IgG and cytokines IL-2, IL-4);

there have been found the immunological similarity between oat proteins and peanut allergen Ara h 1;

molecular identification, characteristics and differentiation of bacterial strains inhabiting microecosystem of the gastrointestinal tract of animals and humans;

importance of adhesion in interactions of Bifidobacterium strains with the host;

modulation of intestinal microflora by probiotic Bifidobacterium strains characterized by diverse adhesive properties;

effectiveness of probiotic strains of various Bifidobacterium and Lactobacillus species in animal and poultry breeding;

determination of qualitative and quantitative changes of endogenous intestinal microflora under the influence of functional compounds of food using molecular and microbiological techniques;

interactions of gut ecosystem with antioxidants occurring in food;

influence of biologically active garlic compounds on microecology and functions of the gastrointestinal tract and gut associated lymphoid tissue;

evaluation of biological activity of commercial garlic preparations.